vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Butter-Scotch
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
127Calories
0 gProtein
27 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories127 kcal
Protein0.5 g
Carbohydrates27 g
Fiber0.2 g
Sugars27 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium8.2 mg
Potassium50 mg
Calcium26 mg
Iron0.3 mg
Magnesium7.1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline0.6 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 77. The excerpt below is the record exactly as published.
1/2 cup of water, y2 cup of molasses, 14 teaspoon of cream of tartar, 2 ounces of butter, soda. Mix the sugar, vinegar, water and molasses together, bring to boiling point and add the cream of tartar. Stir constantly while boiling. When it forms a ball in cold water, add the butter and a pinch of soda. Pour on buttered plates, and when cool pull until white. BUTTER-SCOTCH. One cup of brown sugar, i/o cup of water, butter size of walnut, 1 teaspoon of vinegar
Cook this with the app: pantry check, scaling, and the assistant.